Strawberry Orange Pecan Tossed Salad Recipe

With juicy strawberries, tangy mandarin oranges and crunchy pecans, this refreshing salad has plenty of appeal. The oil-and-vinegar dressing lends a lovely sheen to the tossed ingredients, making this salad an attractive addition to a festive menu.
-Denise Bitner
Reedsville, Pennsylvania

Directions

For dressing, in a small bowl, whisk the oil, sugar, vinegar, parsley, salt and pepper sauce until blended. Cover and refrigerate.

In a large heavy skillet, melt sugar over medium-low heat without stirring until golden brown, about 30 minutes. Add pecans and butter; stir constantly until butter is melted and pecans are coated. Remove from the heat. Pour onto a foil-lined baking sheet; cool completely. Break pecans apart if necessary.

In a salad bowl, combine the spinach, romaine, oranges, celery, strawberries and onions. Just before serving, drizzle with dressing; toss to coat. Top with sugared pecans.Yield: 8-10 servings.

Originally published as Fruit 'n' Nut Tossed Salad in Taste of Home
December/January 2005, p36

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khansen User ID: 1280388131987

Reviewed Nov. 23, 2014

"We love this salad with the fruit and crunchy romaine and spinach. Great salad for the holidays with the red strawberries. I like the sweetened pecans, but you do have to watch them carefully. Even my friends and family who don't like spinach eat this one!"

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hessfam05 User ID: 5901419157670

Reviewed Mar. 26, 2011

"I omit the recipe's pecans and buy already sweetened ones that I already know that I enjoy!"

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hessfam05 User ID: 5901419207184

Reviewed Mar. 26, 2011

"love love love this recipe....I could eat just this for dinner and be satisfied. In addition, we have added grilled chicken to the salad and it is good that way too!"

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Nanette W. User ID: 139036665153

Reviewed Jan. 14, 2010

"My friends and family love this salad. Especially the pecans. I did burn the pecans once. I take it off the heat as soon as the sugar is melted."